Fermentation of Soybean Milk with Lactobacillus plantarum HOKKAIDO and its Health Function-Reference-Cited by-同舟云学术

Fermentation of Soybean Milk with Lactobacillus plantarum HOKKAIDO and its Health Function

Published:2005 Issue:3 Volume:52 Page:140-143
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:ja
Short-container-title:J. Food Sci. Technol. Res.

Author:

Nakagawa Ryoji,Yabuuchi Hiroko,Yasokawa Daisuke,Nagashima Koji

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference11 articles.

1. Effects of Temperature and Salt Concentration on Microbial Populations of "NISHINZUKE" Fermentation.

2. A mannose-specific adherence mechanism in Lactobacillus plantarum conferring binding to the human colonic cell line HT-29

3. Effect of the oral administration of Lactobacillus brevis subsp. coagulans on interferon-alpha producing capacity in humans.

4. 5) Nakagawa, R., Yasokawa, D. and Nagashima, K., Adhesion ability of Lactobacillus sp. from Japanese pickles to Caco-2 cells, Food Sci. Technol. Res., 投稿中

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